Gejo Toyama is located in Toyama, Japan. The restaurant, which opened in January 2020, is run by owner and chef Takahiro Gejo. Chef Gejo is a Toyama native who trained locally at esteemed dining venues such as Sushi Jin and the French restaurant Cave Yunoki before enhancing his culinary skills further in Europe. Gejo focuses on offering the freshest seafood from Toyama, creating a new, innovative style of sushi . Less

Auberge eaufeu, nestled in a repurposed school building in the serene environs of Kanagaso, presents a harmonious blend of history, architecture, and culinary innovation. This unique setting, where nostalgic elements of its educational past intermingle with modern design, offers guests a dining experience unlike any other. The building's transformation has been thoughtfully executed, maintaining its historical essence while incorporating contemporary aesthetics, creating an ambiance that is both inviting and inspiring.

At the heart of Auberge eaufeu's gastronomic identity is Chef Shota Itoi, whose impressive culinary journey has seen him ascend from winning Japan's most prestigious chef competition at an early age to honing his craft in renowned kitchens globally, including Le Restaurant Greuze in Burgundy and The French Laundry in California. His return to Japan and the helm of Auberge eaufeu marks a fusion of his vast experiences and the rich culinary heritage of the Ishikawa Prefecture.

The menu is a testament to Chef Itoi's dedication to excellence and innovation, showcasing dishes that are as delightful to the palate as they are visually appealing. The whelk shellfish dish stands out for its perfect calibration of ingredients, delivering a balance that is nearly unrivaled. The firefly squid, paired with asparagus and daikon, is another highlight, offering a burst of flavors that is both fresh and deeply satisfying.

The owan (soup) course, featuring Metai fish in a beautifully crafted dashi, exemplifies the chef's ability to elevate traditional Japanese dishes with modern techniques and presentations. Local bamboo sprouts, steamed and grilled to perfection, highlight the chef's commitment to sourcing the finest local ingredients and showcasing their natural flavors.

This culinary journey is complemented by innovative dishes like the wild boar, presented in a variety of cuts including the heart, showcasing the chef's skill in butchery and cooking game meat. The meal concludes on a high note with a selection of desserts that feature a clever use of kiwi, strawberry, caramel, and chocolate, each dish a testament to the chef's creative flair and attention to detail.

In Auberge eaufeu, the old school building's charm and Chef Itoi's culinary artistry combine to create an unforgettable dining experience, where each dish tells a story of tradition, innovation, and the continuous pursuit of culinary excellence. Less

Sushi AO in Omotesando, Tokyo, offers a unique dining experience under the guidance of a chef with an impressive background, having honed his skills at the renowned Sukiyabashi Jiro before establishing his own sushi haven. This pedigree suggests an intimate acquaintance with the art of sushi, promising an authentic and refined culinary journey. The restaurant itself is a testament to minimalist elegance, featuring counter seating that allows diners to witness the chef's meticulous preparation up close. With lunch and dinner courses that start at 23,000 Yen and 27,500 Yen respectively, excluding tax, the pricing reflects the premium quality and service offered. Despite mixed reviews, with some diners noting particular highlights like generous portions of uni and outstanding katsuo and kuruma ebi, the experience at Sushi AO is a reflection of the chef's dedication to his craft and the rich tradition of Japanese sushi.

The highlight of a meal at Sushi AO, as shared by visitors, particularly emphasizes the exceptional quality of the tuna nigiri pieces and the katsuo (skipjack tuna). The tuna nigiri, known for its melt-in-your-mouth texture and rich flavor, stands out as a testament to the chef’s expertise in selecting and preparing seafood. Similarly, the katsuo, celebrated for its smoky flavor and delicate texture, reflects the meticulous care and tradition embedded in the sushi-making process. Less